This summer, may there be….
…cups of tea on the front porch in the morning.
…birds singing, ears open, deep breathing. Pausing. Noticing.
…weekend getaways with our pop-up trailer, the woods, and books read by flashlight.
…bike rides. Walks. Lake swims.
…maybe even some surfing.
…time to cultivate my garden and notice as each bud and sprout noses out of the ground.
…frivolous reading of juicy books.
This summer, may there be salt water-tangled hair, a few lazy Saturdays and ice cream. Make that affogatos. More stretching of the body than the mind; I’ve done enough ruminating this winter. May there be enough sleep, enough stillness, enough calm. And, with all of this, may there be the kind of deep happiness that makes my toes curl with gratitude.
- 3-4 cups pasta, cooked
- 4-5 slices bacon
- 1 cup asparagus, diced
- 1 1/2 cup peas
- 5 eggs
- 1 lemon
- Salt and pepper to taste
- Parmesan cheese to top
- Begin to sauté the bacon in a large frying pan over medium heat. While the bacon is crisping, boil generously salted water to cook the pasta.
- When the bacon is mostly crispy, throw the peas and asparagus into the pan.
- While the vegetables and pasta begin to cook, in a medium bowl, mix together eggs and the zest as well as the juice of the lemon. Add a sprinkling of salt and a few grinds of pepper.
- When the vegetables are tender and the pasta cooked, drain the pasta and add it to the sauté pan. Reduce the heat to low. Slowly pour the egg mixture into the pasta mixture, stirring continuously as you pour. As long as you keep the mixture moving, the eggs won't scramble but instead thicken to make a lovely carbonara sauce.
- Once the sauce has thickened, divide the pasta into 3-4 bowls, topping with a generous sprinkling of Parmesan cheese and cracked black pepper. Serve.